1876 Bar-Tender's Guide by Jerry Thomas

JfECTAR PUXCn.

72. Apple Puncli. Lay in a china howl slices of apjDles and lemons alter nately, each layer being thickly strewed with powdered sugar. Pour over the fruit, when the bowl is halffilled, a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin b.ag, and send it up immediately. 73. Ale PurLch. A quart of mild ale, a glass of white wine,one ofbrandy, one of capillaire, the juice of a lemon, a roU of the peel pared thin, nutmeg grated on the top, and a bit oftoasted bread.

74. Cider Punch.

On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg,and a bottle of cider; mix it well, and,if possible, place it in ice. Add,before sent in, a glass of brandy, and a few pieces ofcucumber rind.

75. Nectar Punch.

Infuse the peel of fifteen lemons in a jnnt and a half of rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the juice ofthe lemons, with two quarts of boiling-hot mOk,and one grated nutmeg; pour the milk on the above, and let it stand tAventy-four hours,covered close; add ttvo pounds and a half of Ibaf-sirgar; then strain it through a flannel bag till quite fine, and bottle it for use.^It is fit to use as soon as bottled. /